UNYEASTED CAROB DATE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low fat Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Whole wheat flour
2 c Brown rice flour, lightly
Roasted {I didn’t have any
In the house, so I
Substituted kamut flour}
1 c Buckwheat flour
1/2 c Carob poweder
1 c Chopped dates
1 t Salt
4 c Warm water

Dissolve carob powder in some of the water. Mix dry
ingredients. Mix chopped dates into dry ingredients.
Add dissolved carob and remaining water until dough is
formed. Knead dough thoroughly (300 times) on floured
board. Shape into loaf/loaves. Slit tops. Cover
tops with water or oil. Place damp towel overtop. Let
stand over night. Bake at 350 degrees (F) for 1 3/4
hours.

(One large loaf or two small ones)

(The recipe is from The Tassajara Breadbook, a tribute
to bread and baking.)

From: sevans@awinc.com converted to MM by Donna Webster
donna@webster.demon.co.uk
Submitted By DONNA WEBSTER
On MON, 20 NOV 1995 115453 GMT

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Italian Poached Oranges

Recipe By : Cooking Live Show #CL8903
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 seedless oranges
1 1/2 cup sugar
3/4 cups water
1/4 cup orange liqueur — such as cointreau
— or grand marnier

Strip the zest from the oranges with a vegetable peeler, making sure
not to peel away any of the white pith. Cut the zest into 1/8-inch
shreds with a sharp knife. Place shredded zest in a small saucepan and
cover with water. Bring to a boil over low heat. Drain zest, discard
cooking water and place zest in a bowl; cover zest with cold water and
set aside.

Combine the sugar and the water in a medium saucepan, bring it to a
boil and cook the syrup until it thickens slightly about 3 minutes.

While the syrup is cooking, peel the oranges to expose the flesh.
Lower the heat on the syrup and cook the oranges 1 or 2 (they should
be submerged in the syrup–if not, switch to a smaller saucepan) at a
time for 3 to 4 minutes.

Remove the oranges from the syrup with a slotted spoon and place in a
serving bowl.

Add the shredded zest to the syrup and cook the zest for two minutes,
or until the zest is translucent. Remove the zest from the syrup and
scatter over the oranges.

Chill the oranges and sprinkle with orange liqueur just before
serving.

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Title: Acorn Squash Wild Rice
Categories: Squash, Rice
Yield: 4 servings

2 Acorn squash, ~1-1/2 lb ea
1/2 lb Small Brussels sprouts
2 ts Olive oil
1 c Diced onion
1 ts Fennel seeds
1 ts Dried marjoram
1/4 c Minced fresh sage
1/4 c Fresh orange juice
2 ts Fresh lemon juice
1/8 ts Freshly grated pepper
2 c Cooked wild rice

1. Preheat the oven to 350 degrees (F).

2. Cut each squash in half and remove the seeds and pulp. In a large
baking dish, place the squash, cut side down, with about 1 inch of
water. Bake until tender, about 45 minutes.

3. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes,
or until tender. Set aside.

4. Meanwhile, in a large skillet, heat the oil over low heat. Add
the onion and saute for 10 minutes, stirring frequently. Stir in the
fennel, marjoram, sage, orange juice, lemon juice, and pepper, and
simmer for 3 minutes. Stir in the cooked wild rice and the Brussels
sprouts and heat through.

5. Spoon the wild rice and Brussels sprout mixture into the squash
cavities. Serve immediately.

I often microwave the acorn squash by placing in a shallow glass pan
with about 1/2-inch of water, covering with saran wrap and nuking for
about 10 minutes or until tender.

from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5

MMMMM

CORN, SQUASH AND RICE LOAVES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 c — water
1 1/2 c Rice, brown — raw
1/3 c Margarine, nondairy
2 c Onion — finely chopped
1 Bell pepper, green or red
-diced
Egg replacer to equal 4 eggs
1/2 c Soymilk
2 1/2 c Nutritional yeast cheesy
-sauce
1 1/2 c Corn kernels — cooked
1/4 c Parsley, fresh
1/2 ts Each:
Oregano
Dill
Salt
Pepper to taste
2 c Zucchini — grated
2 c Squash, yellow — grated
4 Scallions — chopped
4 c Broccoli pieces — bite-sized,
-and florets — steamed
2 ts Margarine, nondairy

Bring the water to a boil in a heavy saucepan. Stir
in the rice, reduce the heat to a simmer, then cover
and cook until the water is abosrbed, about 35 minutes.
This may be done ahead of time.

Heat the margarine in a large skillet. Add the
chopped onion and saute over moderate heate until it
is translucent. Add the diced bell pepper and saute
over moderate heat until the onion is golden. Remove
from heat.

In a large bowl, combine the egg replacer with the
soymilk, nutritional yeast cheesy sauce, corn kernels
and herbs. Stir in the cooked rice and the onion
mixture and mix well. Add salt and pepper to taste.

In the same skillet, combine the grated squashes with
just enough water to keep the bottom of the skillet
moist. Cover and steam until wilted, about five
minutes. Stir in the scallions.

Preheat the oven to 350 degrees.

Oil two 9- by 5- by 3-inch loaf pans, preferably
glass. Assemble as follows: Transfer about one-fourth
of the rice mixture to each of the loaf pans and pat
in. Divide the steamed squash evenly betwen the two
loaf pans and pat in over the rice mixture. Top each
with the remaining rice mixture. Sprinkle the tops
with bread crumbs.

Bake for 60 minutes, or until the top and edges are
golden and crusty.

In the meantime, steam the broccoli until bright
green and crisp-tender. Drain and toss the vegetable
with the margarine.

Once the loaves are done, cool for 10 minutes before
slicing loaves into 8 or 10 slices each, allowing for
two slices per person. To serve, arrange ths lices in
an overlapping circular pattern on a large platter.
Place the broccoli in the center.

From the files of DEEANNE

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Title: Tabbouli Salad
Categories: Salads, Vegetables
Yield: 6 servings

1 c Bulgur wheat, uncooked
1/3 c Vegetable oil
2 ts Salt
1/2 c Parsley, chopped
2 ts Mint, dry crumbled
2 ea Tomatoes, chopped
2 c Boiling water
1/3 c Lemon juice
1 ts Pepper
3 tb Mint, fresh chopped or,
6 ea Green onions tops, minced

Pour boiling water over wheat in a bowl. Let stand one hour. Drain
well and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.

MMMMM

Title: Velvet Smooth Cream Pies
Categories: Pies, Desserts
Yield: 1 pie

3/4 c C and H Granulated Sugar
1/3 c All-purpose flour
1/4 ts Milk
2 Eggs; or…
3 -Egg yolks
1 tb Butter or margarine
1 ts Vanilla
1 9″ pastry shell
— (baked and cooled)

In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a
whisk until smooth. Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth and thickened. Remove from
heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry
shell. Chill until set.

BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas
in bottom of baked pie shell; add cooled filling and chill. Serve with
Whipped Cream Topping.

BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn
Brown Sugar instead of granulated sugar in basic filling recipe; increase
butter to 3 tablespoons. Top with Tall ‘N’ Tender Meringue (see separate
recipe) or chill and serve with Whipped Cream Topping.

COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before
pouring into baked pie shell. Top with Tall ‘N’ Tender Meringue or chill
and serve with Whipped Cream Topping. Garnish with toasted coconut, if
desired.

CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate
pieces to hot, cooked filling in saucepan. Stir until completely melted.
Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish
with shaved chocolate.

MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass
mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave
at full power 8 minutes, stirring 3 times. Precede {sic} as recipe
directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

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Title: Mustard Dipping Sauce
Categories: Sauces, Dips, Japanese
Yield: 12 servings

2 tb Soy sauce 2 tb Sake
1 tb Mustard dijon 1/4 ts Sauce hot-pepper

Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will
keep short periods if refrigerated. Serve: as a dip for meat balls or egg
rolls.

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Title: Southwestern Meatball Soup
Categories: Soups/stews, Pork/ham, Ground beef, Beef
Yield: 6 servings

3/4 lb Ground Beef 1 x Med Onion, peeled minced
3/4 lb Ground Pork 1 x Clove garlic, crushed
1/3 c Uncooked long grain Rice 2 tb Salad Oil
1 x Egg, slightly beaten 1/2 c Tomato paste
1 ts Dried Oregano 10 c Beef Bouillon
1 ds Salt Pepper, to taste 1/2 c Chopped fresh coriander

Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon
pepper (or to taste) in a large bowl. Shape into small balls, about the
size of golf balls. Saute onion and garlic in heated oil in a large kettle
until tender. Mix in tomato paste. Add bouillon; season with salt and
pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly,
covered, about 30 minutes, until meatballs are cooked. Stir in coriander
or parsley.
Serves 6 to 8.

—–

Title: JAMBALAYA #2 (BERNARD CLAYTON, JR.)
Categories: Stews, Cajun, Ham, Fish, Main dish
Yield: 12 servings

———————————–BROTH———————————–
Shells from 2 lb raw shrimp
6 c Water
6 Peppercorns
1/2 c Chopped onion
1 Rib celery, chopped
1 Bay leaf

————————————STEW————————————
1 lb Creole-Cajun sausage, in 1″
-Pieces (Andouille, Boudin
-blanc, Boudin rouge OR a
-polish sausage (Kielbasa)
1 lb Smoked ham, in 1/2″ cubes
-Tasso ham preferred
1 c Finely chopped green peppers
1 c Finely chopped celery
2 c Finely chopped onion
1 cl Garlic, minced
1/2 c Tomato puree
1 cn (16 oz) tomatoes OR
1 c Ripe tomtoes, peeled, seeded
-chopped
1 Recipe shrimp broth OR
7 c Fish stock
1/2 ts Dried thyme
1 Bay leaf
1 ts Dried oregano, crushed
1 ts Red pepper or to taste
1/2 ts Dried basil
1 ts Freshly ground black pepper
1 1/2 c Raw rice (Texmati, if it’s
-available)
2 c Shucked oysters
1 lb Fresh crab meat, picked over
1 c Finely chopped green onions

BROTH: Peel and devein the shrimp and set the meat aside. Put the shells
and other ingredients into a medium saucepan and bring to a boil. Reduce
the heat and simmer 20 minutes. Strain the broth through a chinois or
seive. Much of the flavor is in the shells, so press and pound with a
heavy spoon or pestle until all the moisture has been extracted. Discard
shell residue and reserve broth. STEW: Drop the sausage pieces into a
large, heated saucepan or casserole and sear over medium-high heat. Stir
frequently. Cook for about 10 minutes. The sausage will render
considerable fat as it cooks. Pour off and discard all but 1 tablespoon of
the fat.
Add the ham pieces and continue cooking, stirring often, for an
additional 10 minutes.
Add the peppers, celery, onions, and garlic. Scrape the bottom with a
wooden spoon or spatula as the mixture cooks to loosen and incorporate the
brown particles stuck to the bottom of the pan.
Cook about 15 minutes.
Add tomato puree and tomatoes. Stir to blend and cook together for
about 3 minutes.
Pour in the reserved broth and bring to a boil. Add thyme, bay leaf,
oregano, red pepper, basil and black pepper. Cook over low heat for 1
hour.
Add rice, cover and cook for 15 minutes.
Add reserved shrimp, oysters, and crab and cook 5 minutes more.
Stir in the green onions. Taste for salt.

To Serve: Ladle from the pot or heated tureen into leated large, shallow
soup bowls.

—–

Title: Amish Bean Soup
Categories: Ham, Soups
Yield: 1 servings

1 Lb (2 cups) navy beans —
: dried
2 1/2 qt water
1 meaty ham bone — 1 1/2 Lbs
1 clove garlic — minced
1 sm bay leaf
1 c cubed potatoes
1 c celery — thinly sliced
1 c onion — finely chopped
1 c carrots — cubed
: salt and pepper — to taste

Boil the beans in the water for 2 minutes before
removing them from the heat to let stand for 1 hour.
Then add the ham bone, garlic and bay leaf to the
beans, and cover and simmer them for 2 hours or until
the ingredients are almost tender. Add the vegetables
and salt and pepper to taste, and simmer them for 1
hour longer. Remove the ham bone, cut off the meat and
dice it to add to the beans. Reheat the soup almost to
boiling, then remove the bay leaf.

Recipe By : Ilogal@aol.com

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